In this study, optimization of enzyme pretreatment and microwave pretreatment on extraction oil yield and oil quality from Canola (Variety GSC‐6) was investigated. Response surface methodology was used for optimization of experimental design by applying Box Bhenken design. Microwave pretreatment affected the acid as well as peroxide value of oil while no significant effect of enzyme pretreatment was observed. No effect on density and viscosity was observed by microwave pretreatment and enzyme pretreatment. Enzyme pre‐treatment was found to be the having more oil yield than the microwave pretreatment. The optimized conditions for oil recovery were moisture content 5%, heating temperature 60C, microwave duration 120 s and enzyme concentration 4%. Oil yield increased (7%) after application of a low cost enzyme and (5.6%) after microwave application, this corroborates our results of the experiment being cost effective.
Practical Applications
The application of microwaves and enzymes has a potential to increase the productivity and efficiency of the oil extraction from oilseeds. Canola seeds contain low erucic acid content and has good nutritional qualities. Canola meal is also an important source as animal feed enriched with protein. The ease of application is clearly the advantage of the both pretreatments, which increases the performance of oil expeller. These pretreatments being environmental friendly and cheap can be helpful in industries for enhancing the extraction processes.